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Mushroom & Black Barley Vegetarian Roll

4 pack

$22.00

In stock

Discontinued Add to cart

Locally sourced Murrumbateman mushroom and black barley infused with truffle oil, housed in our signature Pepe Saya butter puff pastry.

Prep: 8mins | Bake: 20-45mins

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

  1. Preheat oven 195C°.
  2. Line an oven tray with baking paper.
  3. Remove rolls from the fridge. Place on baking tray, seam side down.
  4. Gently egg wash the tops with lightly beaten egg.
  5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

  1. Preheat oven 220C°.
  2. Line an oven tray with baking paper.
  3. Remove rolls from the freezer.  Place on a baking tray, seam side down.
  4. Gently egg wash the tops with lightly beaten egg.
  5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Pastry: Premium NSW wheat, Pepe Saya butter, water, salt, cumin, vinegar.

Fill: Mushroom, onion, panade, spinach, bread crumbs, black barley, potato flakes, oats, cream, confit garlic, garlic oil, salt, pepper, truffle oil.

Allergens: wheat, dairy

Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.

SKU: 11-030-024 Category: Tag:
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